Cabbage Venison Lettuce Wraps With Fresh Herbs #SundaySupper

Cabbage Venison Lettuce Wraps With Fresh Herbs  #SundaySupper

Turkey cabbage lettuce wraps-3

Lettuce wraps stuffed with venison, cabbage and a sprinkling of fresh herbs scream spring to me! After a long winter with plenty of snow, we are so ready for spring here in the DC area. My Sunday Supper team is doing a ‘Stuff, Roll and Wrap” theme and I am bringing my venison lettuce wraps. I love lettuce wraps and have experimented many different combos! They are specially great when I want to detox or eat low carb.   I am currently on vacation in Arizona touring the Grand Canyon and I know I will be making a lot of lettuce wraps next week after I get back.  It’s the perfect dish to help me get back to my pre -vacation weight: Healthy meat wrapped in lettuce leaves ! This venison lettuce wrap infused with fresh parsley, cilantro and ginger is one of my favorites! Venison is a hot favorite in our home and we are fortunate to have a family friend who give us a whole deer every year! Venison is a healthy, lean, red meat which is lower in fat than other red meats. Thanks to deer who move so much they don’t store too much fat! I make the venison mixture ahead of time and then stuff the lettuce with the meat! Super yummy, healthy and perfect for that time you want to cut calories and eat low carb.  My Venison lettuce wraps are paleo, low carb and gluten free!

Turkey cabbage lettuce wraps-2

Turkey cabbage lettuce wraps


venison lettuce wraps


  • 1lb ground venison
  • 4 Cups cabbage (shredded)
  • 1 Tbsp olive oil
  • 1 Tsp pepper
  • 1 Tbsp garlic (paste or diced)
  • 1 Tsp ginger (paste or diced)
  • 1 onion (sliced)
  • 1 Tsp cumin powder
  • 1 Tsp chili flakes (optional)
  • 1 Tsp salt
  • 1/2 cup parsley (chopped fine)
  • 1/2 cup cilantro (chopped fine)
  • 6-8 lettuce leaves
  • 1 Large tomato (diced)


Heat oil, add onions and saute 3-5 minutes till soft. Add ginger, garlic and saute another 2 minutes. Add cumin, pepper, chili flakes and saute another 2 minutes.
Add ground venison and salt to the above mixture. Cook covered 15-20 minutes, stirring constantly till meat is cooked.
Add shredded cabbage and cook another 10 minutes till cabbage is soft. Add fresh parsley and cilantro and saute 1 minute.
Stuff lettuce leaves with venison mixture. Add diced tomato on top.

Check out these  fabulous Stuff, Roll and Wrap recipes created by my Sunday Supper team!

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